Use left over prawn heads and shells to make this soup.

Waste not, want not: after you have enjoyed fresh prawns, don’t throw out the heads and shells.

You can use them to make this Prawn Bisque.

Serves six as an entrée.

Ingredients

50g butter

1 red onion, chopped

500g green prawn shells

1⁄4 cup plain flour

400g canned tomatoes, drained and chopped

1 tablespoon tomato paste

1 cup white wine

1 litre chicken stock or water

1⁄2 cup cream

Salt flakes & freshly ground white pepper, to taste

1 tablespoon brandy

Chervil leaves, for garnishing

Method

Melt butter in a large saucepan over low heat and cook onion until soft but not coloured. Add prawn heads and fry until they turn red, crushing them with a meat mallet or wooden spoon as they are frying; crush well to extract as much flavour as possible.

Add flour and stir over medium heat for 3-5 minutes, until flour is cooked out. Reduce heat. Add tomatoes and tomato paste and cook, stirring, for 3-5 minutes, until tomatoes break down. Add wine and stir until boiling. Add stock and return to the boil. Reduce heat to low and simmer for 20-30 minutes.

Strain, pushing through a fine sieve to extract as much liquid as possible. Return the liquid to a clean saucepan, add cream and simmer to heat through.

Taste, stir through salt, pepper and brandy, and serve garnished with chervil.